Posted by Unknown on July 28, 2001 at 18:03:43:
In Reply to: ISO PAMPERED CHEF CHICKEN/CRESCENT ROLL posted by hopm on July 27, 2001 at 14:37:10:
Apple Cranberry Popover Puff
This season's technique, the "Popover Puff," is an easy and impressive shell to hold just about any kind of filling. This sweet version brings apples, cranberries and a hint of orange into the spotlight.
Popover Puff
3 tablespoons butter or margarine, divided
1 cup milk
6 eggs
1 cup all-purpose flour
½ teaspoon salt
Apple Cranberry Filling
1 orange
½ cup dried cranberries or raisins
1 package (3 ounces) vanilla cook and serve pudding and pie filling (not instant)
1 teaspoon Pantry Korintje Cinnamon
4 firm, red baking apples such as Jonathan
¼ cup sliced almonds, toasted (see Cook's Tip)
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping(optional)
1. Preheat oven to 450ºF. For popover puff, place butter in Small Micro-Cooker®; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of Deep Dish Baker; brush
over bottom only using Pastry Brush. In Classic Batter Bowl, combine remaining butter, milk and eggs using Stainless Steel Whisk. In Small Batter Bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk
1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350ºF; continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare apple cranberry filling. Using Lemon/Zester Scorer, zest orange to measure 1 tablespoon zest. Juice orange using Juicer; add enough water to juice to measure 1 cup. In Large Micro-Cooker®, combine orange zest, orange juice, cranberries, pudding mix and cinnamon; mix well using Mix 'N Scraper®. Using Apple Peeler/Corer/Slicer, core and slice apples, leaving peel on. Cut apples in half and separate slices into pudding
mixture. Microwave, covered, on HIGH 4 minutes; stir gently. Continue microwaving 4-5 minutes or until glaze is thickened and clear; stir gently to evenly coat apples with glaze.
3. Remove puff from oven to Cooling Rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use Paring Knife to cut around sides of puff to loosen from baker.
4. Spoon filling into center of puff. Sprinkle toasted almonds around edges of filling. Sprinkle entire puff with powdered sugar using Flour/Sugar Shaker. Slice and serve using Slice 'N Serve®. If desired, serve with ice cream using Ice Cream Dipper or whipped topping using Easy Accent® Decorator.